12 Reviews

Very tasty and easy! Instead of reducing the sauce I thickened it by adding 1/4 tsp of corn starch mixed with 1/4 tsp of water; this made plenty of sauce for four pieces of swordfish. Served it over rice and with asparagus on the side; next time I might include sliced tomatoes or red peppers for some color. Thanks for a great recipe!

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KatieGT May 13, 2010

Yummy! We used grated fresh ginger as another suggested. We will make it again!

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LaurietheLibrarian February 20, 2009

It was good and I'll make it again. The sauce is very strong and I was scared it was going to taste horrible, but spread lightly over the fish, the flavors worked out nice.

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Chef Turtle January 17, 2009

Very unique dish. However, you have to watch out for too much lime because the sauce is on the tangy side. I also used 2 Tablespoon of freshgrated ginger and it was fine; but I would imagine it would be too much to use 2 Tablespoon of ground ginger. Other than that, it is a great dish.

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YungB December 26, 2008

My DH and I love swordfish and this recipe aimed to please. I used 1 T. of ginger and it was perfect for us. It was refreshing, light, and tasted great! We will try it on the grill next time. Thanks for a great recipe!

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MeganMuffins April 03, 2008

This recipe is perfect for a citrus-o-phile like me. Swordfish is probably my favorite fish. This is loaded with tangy lime flavor that is heightened when combined with the fresh ginger. Talk about a flavor explosion. Thanks for posting a wonderful, healthy, citrus-y recipe. I loved it.

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ratherbeswimmin' April 16, 2007

A touch too much ginger for me, but otherwise EXCELLENT. The sauce reduced very nicely. I didn't have any green onions, so I chopped up a regular onion instead. Quick, easy and full of flavor!

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GreenFish March 15, 2007

v tasty & v easy to make - a winning combination

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dlburrows April 01, 2006

Thank you. This was a cinch to make and it's fun getting smeared with all that lime.

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pauguspass January 18, 2006

I made this for Father's Day dinner for my dad and he loved it. Swordfish is such a nice "non-fishy" fish and the ginger line sauce was great. I did the fish on the grill instead of broiling it. I also made twice as much sauce since the whole family likes a lot of flavor. For me, it was a little too gingery, so maybe next time I'll put just a bit less ginger, but overall a really good, really easy recipe. Lots of flavor for little effort.

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CincinnatiKitchen June 20, 2005
Ginger Lime Swordfish